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TEMPURA

Monday, August 11, 2014

A Vegetarian Japanese fried tasties,

A fried vegetable crispies

Tempura Vegetables

Ingredients
2 pcs - Baby corn (chop in large pieces)
1/2 pc - Eggplant (chop in large pieces)
1/2 pc - Red bell pepper (chop in large pieces)
1/2 pc - Yellow bell pepper (chop in large pieces)
1 pc - White onion (chop in large pieces)
1/2 pc - Potato (chop in large pieces)
Oil for frying

Tempura Batter
Mix 1
2 Tbsp - Togarashi or Dried red chilli powder
2 Tbsp - Flour [Maida]

Mix 2

3/4 cup - Flour [Maida]
1/4 cup - Corn flour (Cornstarch)
1/4 tsp - Rice flour
1/2 tsp - Salt
1/8 tsp - Baking powder
1 cup - Ice cold water
Method
Mix 1 – Mix the flour with the red chilli flakes, set aside in a plate.
Mix 2 – Mix together the flour, cornstarch, rice flour, salt and baking powder in one bowl.
Right before frying, add the ice cold water to the Mix 2 to make the batter.
Dredge the vegetables in Mix 1, then in the Mix 2 batter and deep fry them in hot oil for few minutes or until golden brown.
Drain over a paper towel.
Serve immediately with the Spicy mayo dip.
Topped with green onion and shredded chillies.

Serving options of Tempura
- It can even be served on soba noodles or on steamed rice or as a stuffing in the sushi.
Important points - Make the batter just before frying. Do not make it earlier and do not over mix it.The water must be ice cold.

Spicy Mayo dip
(1/2 cup)
Ingredients
4 Tbsp - Mayonnaise
4 Tbsp - Spring onion (chopped finely with leaves)
1 Tbsp - White sesame seeds (roasted and pounded)
1 pc - Green chilli
1 Tbsp - Togarashi or Dried red chilli powder
Method
Mix the mayonnaise, spring onion, white sesame seeds, green chilli and togarashi.
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